Apple a Day
Julie | October 17, 2011
I love using every part of a purchase! In this case, the scraps from canning applesauce became apple jelly, and the cores from making dried apple rings became cider vinegar.
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The Cat’s Away
Julie | September 30, 2011
A week’s worth of dinners cooked in my mom’s absence, mostly with a Mexican influence; and a recipe for watermelon salsa.
Anchor
Julie | September 30, 2010
Balsamic-roasted radicchio is the anchor for this dish: its tender-crispy texture and tangy-bitter flavor with hints of rosemary and garlic elevate a Parmesan-crusted fillet of rockfish on a bed of silky black-eyed pea puree.
Kale Slaw
Julie | August 17, 2010
Spins on two Italian-American chicken classics—slow-braised cacciatore and breaded chicken parm—with a side of raw kale slaw with apples and sunflower seeds in a sweet, tangy dressing.
Almond Addiction
Julie | July 26, 2010
Addictively sweet and spicy gingered almonds add crunch to silky-smooth honey-almond ice cream, and make a fantastic topping for salads to boot.
Meet Betty
Julie | June 16, 2010
A homey, adaptable dessert made with trashy white bread, fresh fruit and panko breadcrumbs, in fun individual portions. This version uses Oregon strawberries, and garnishes of whipped cream and strawberry-balsamic syrup.
Feeding My Bread Fiends
Julie | June 3, 2010
Prosciutto-wrapped salmon was the main course, but hearty white bean ragout and home-baked bread stole the show. A drizzle of balsamic reduction ties all the Italian elements together.
Crusty
Julie | May 1, 2009
Halibut steaks are crusted with shredded potato and pan-roasted, then served with an unusual warm salad of red cabbage, spinach, pancetta, and nuts.
What’s Black, White and Red All Over?
Julie | November 19, 2008
A selection of salmon recipes: Grilled and balsamic-glazed; baked with thyme beurre blanc; and pan-roasted with a mustardy green salad.
Not Beeten Down
Julie | July 23, 2008
A partially successful attempt to make beets palatable to us: they colored the homemade fettuccine and studded the sauce, along with sauteed beet greens and tangy goat cheese.
